Red Lentils in Bulk Organic

Do red lentils need soaking?

No, and that is what sets them apart from most pulses. Kazidomi Vrac gives a straight ten to fifteen minutes of cooking with no soaking, because the seed has been hulled. A quick rinse before they go into the simmering water is still worth doing, to take off the dust.

Red lentils or brown lentils: which to take?

The Kazidomi Vrac red lentil is hulled: it cooks in a quarter of an hour and collapses into a purée, which is what a soup, a curry or a dahl wants. The brown lentil keeps its coat, needs twenty to twenty-five minutes and holds its shape better for salads and side dishes.

Why do they fall apart as they cook?

Because they no longer have a coat holding them together. The Kazidomi Vrac red lentil opens and crushes as soon as the centre is done, which thickens a broth on its own. To keep a little bite, stop the cooking at ten minutes and leave them alone in the pan.

What do I do with a one-kilo bag?

This Kazidomi Vrac format covers several meals: thick soups, vegetable curries, dahl, plant-based patties, or a purée served as a side. Once cooked, red lentils keep a few days in the fridge in a closed box and reheat with a splash of water, since the texture tends to set.

What exactly is in the bag?

Only dried organic red lentils, with no salt, no additive and no preservative: Kazidomi Vrac sells the bare seed, by weight, grown in Türkiye. Once the bag is open it wants sealing tightly or tipping into a jar, kept somewhere cool and dry away from the light.